PASTA SHELLS WITH ROASTED VEGETABLES
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside.
- Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers.
- Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.
VEGGIE PASTA SHELLS (OAMC)
As with all of us, I'm trying to get more veggies in my child. Here is one way to slip some in without them noticing?
Provided by TishT
Categories Pasta Shells
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Rinse, drain, and let cool.
- In a large saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook 3-4 minutes until vegetables are tender.
- Drain vegetables well. (You can mash these up a bit if that's what it takes to hide the veggies!) Combine with ricotta, mozzarella and Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.
- Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with additional Parmesan cheese.
- To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.
- Cover with foil and bake at 350°F for 20-30 minutes or until hot and bubbly.
Nutrition Facts : Calories 260.8, Fat 15, SaturatedFat 8.6, Cholesterol 72.2, Sodium 471.7, Carbohydrate 16.5, Fiber 2.4, Sugar 6.3, Protein 14.9
LEFTOVER (OR NOT) PASTA MUFFINS OAMC
Make and share this Leftover (Or Not) Pasta Muffins OAMC recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 15m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 7
Steps:
- Grease 12 muffin tins and preheat over to 425°F.
- Mix eggs cheese and optional ingredients in a large bowl, Then stir in pasta.
- Scoop pasta into muffin tins and bake for about 8-10 minutes OR until set.
- Let cool for a few minutes then remove from tins and enjoy or once cooled put in plastic bags and freeze. When ready to eat take out of bag and heat in microwave until heated.
Nutrition Facts : Calories 231.6, Fat 6.7, SaturatedFat 2.7, Cholesterol 147.1, Sodium 225.6, Carbohydrate 33.8, Fiber 5.3, Sugar 0.5, Protein 9.5
STUFFED VEGETARIAN SHELLS
When my aunt first told me about these shells, they sounded like a lot of work-but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water., Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. , Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.,
Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 725mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
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